Essential oils of culinary herbs and spices display agonist and antagonist activities at human aryl hydrocarbon receptor AhR

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Bartoňková I, Dvořák Z Food Chemistry & Toxicology ABSTRACT: Essential oils (EOs) of culinary herbs and spices are used to flavor, color and preserve foods and drinks. Dietary intake of EOs is significant, deserving an attention of toxicologists. We examined the effects of 31 EOs of culinary herbs and spices on the transcriptional activity of human… Read more »